Ingredients
-
1/4
-
1/4
-
6
-
3
-
2
-
2
-
1
-
1/4
-
6
-
-
-
-
-
-
Directions
Pesto Stuffed Chicken Breasts, Very simple meal, just add some veggies on the side, or a spinach salad with yummy breadsticks Not as much work as you would think , Very time consuming pounding these breast, and the basil left a sweet taste akin to anise , i dont like a sweet or licorice taste on chicken, im sorry, these went in the garbage,
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Steps
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1
Done
|
Preheat Oven 350f. |
|
2
Done
|
Lightly Grease 9x13-Inch Baking Dish. |
|
3
Done
|
Place 1 Chicken Breast in Ziplock Freezer Bag. |
|
4
Done
|
Pound Chicken Breast With Mallet (or Soup Can, or Rolling Pin) Until Chicken Breast Is 3/4-Inch Thick. |
|
5
Done
|
Repeat With Other 5 Breasts. |
|
6
Done
|
in Large Mixing Bowl Toss Stuffing Mix, Olive Oil, Parmesan Cheese, Garlic and Basil. Add Stock and Toss Mix Until Well Combined and Moistened. |
|
7
Done
|
Take 1 Chicken Breast and Spread Stuffing Mixture on One Side. |
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8
Done
|
Roll Breast Until Both Ends Meet. |
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9
Done
|
Place Breast Seam Side Down in Baking Dish. |
|
10
Done
|
Repeat With Other Chicken Breasts. |
|
11
Done
|
Pour Pesto Salad Dressing Over Chicken Breasts. |
|
12
Done
|
Cover Pan With Foil and Bake For 20 Minutes. |
|
13
Done
|
Remove Foil and Top With Mozzarella. |
|
14
Done
|
Bake 15 More Minutes. |
|
15
Done
|
Let Stand 5 Minutes Before Serving. |
